Recipe：Matcha Azuki Roll Cake 

 

Matcha Azuki Roll Cake 

The Matcha Azuki Roll Cake is a refined fusion of Japanese tradition and Western-style pastry.

The sponge is made with fragrant Ise matcha, offering a refreshing green aroma and a gentle bitterness that enhances the sweetness of the filling. Each bite reveals a moist, tender texture and a depth of flavor unique to high‑quality matcha.

At the center lies a generous layer of azuki beans—an increasingly popular and naturally healthy ingredient around the world. Azuki is plant‑based, low in fat, and known for its mild, natural sweetness, making it a lighter alternative to dairy‑based fillings. By combining smooth sweet bean paste with whole beans, this roll delivers both the comfort of traditional wagashi and the airy feel of a Western roll cake. Its wholesome sweetness appeals to health‑conscious dessert lovers globally.

Although it appears to be a Western cake, the ideal pairing is green tea. The clean, refreshing character of green tea balances the matcha aroma and the gentle sweetness of azuki, leaving a pleasant, lingering finish. This roll cake is perfect for a peaceful afternoon tea moment or as a thoughtful treat that conveys the elegance of Japanese flavors.

At Maruei, we offer a wide selection of Japanese teas, including matcha, sencha, gyokuro, kabusecha, karigane, and hojicha.
Each tea is carefully chosen for its unique aroma, flavor, and character, allowing you to enjoy the richness of Japanese tea culture in every cup.

 

1：Matcha Azuki Roll Cake (20cm) Ingredients Table


Click photo to enlarge
Ingredient Amount Notes
Eggs (medium) 3 Bring to room temperature
Granulated sugar 70g For sponge batter
Cake flour 60g Sifted
Ise matcha powder 10g Mixed into batter (vivid green)
Milk 30ml Adds moisture to sponge
Vegetable oil 30ml Adds richness and softness
Smooth red bean paste 150g For filling (lightly sweetened)
Chunky red beans 50g For texture and visual accent
Ise matcha powder (for dusting) As needed Lightly dusted on surface

 

2：Baking Tips and Azuki Paste Method
Item Details
Matcha Sponge Cake (Preparation Tips) Bring eggs to room temperature for better volume. Sift matcha powder with cake flour to prevent clumps. Warm milk and oil slightly to help them blend smoothly into the batter.
Matcha Sponge Cake (Baking Tips) Bake immediately after pouring the batter. Preheat the oven thoroughly. Avoid overbaking to prevent dryness. After baking, remove from pan and wrap in plastic while warm to retain moisture.
Azuki Paste with Partial Bean Texture Cook azuki beans until tender. Mash half lightly, leaving the rest whole. Add sugar at the end to control sweetness. Avoid over-reducing moisture to keep the paste soft and moist.

・Tips for Baking a Flat Matcha Sponge Cake
Step Key Point Details
Whipping Eggs Balanced volume Warm eggs to ~40°C before whipping for stable foam. Whip until ribbon stage, then finish on low speed to refine bubbles.
Folding Flour Preserve air Sift cake flour + matcha twice. Fold gently with a spatula from the bottom to avoid deflating the batter.
Milk & Oil Temperature Better integration Warm milk and oil to around 60°C so they blend smoothly into the batter and reduce uneven baking.
Pan Preparation Even heat Line the bottom and sides with parchment paper. Use a shallow pan to prevent doming.
Baking Temperature & Time Gentle heat Bake at 160°C for about 27 minutes. High heat causes the center to rise too quickly. Preheat thoroughly.
Post-Bake Handling Release steam Drop the pan gently from 3cm height after baking to release steam and prevent doming.